A week or so ago, I made a whole chicken it the crock pot. That same day, I was in a cooking mood and made a ton of other stuff. Needless to say, we didn't get to the chicken. Daniel took it all off the bones for me and froze it. Last night, we needed something for dinner. It was the last day before payday, so we don't have much foodstuff in the house. So this is what I did...
Meat from one chicken
1 box of Barilla Plus elbow pasta
1 family size can of Cream of Chicken
1 box chicken stock
1 can of quartered artichoke hearts in water
1 medium onion chopped
2 celery stalks chopped
2 carrots thinly grated
Salt and pepper to taste
Whatever leftover shredded cheese you have
Put the pasta water on to boil. Make pasta based on box directions.
Saute the carrots, onions, celery, salt and pepper in a little olive oil until the onions and celery are no longer crunchy. About 8-10 minutes.
Shred up chicken.
In the pasta pot, add chicken, cream of chicken, drained artichoke hearts, sauteed veggies. After it warms through, add in the pasta. The mixture will be really thick. Add about 2/3rd a box of chicken stock. Taste it to see if you need any salt.
Add about half of it to a 13x9 baking dish.
Cover that layer with cheese. (I had some mozzarella/Parmesan.)
Then add the rest. You may need to round off the top or leave some in the bowl.
Add another layer of cheese to coat the top. (I used the rest of the Mexican cheese mix.)
Add a sprinkling of seasoning salt to the top.
Bake at 350 degrees until it's warm and bubbly or until cheese is melted.
I use the Barilla Plus because it's got a lot of good stuff in it. It doesn't taste exactly like regular pasta, but it's close enough.